Introduction

Remember those potlucks where everyone raves about that one dish? The one that’s vibrant, surprisingly healthy, and just disappears way too fast? This Blueberry Broccoli Spinach Salad is exactly that kind of recipe! It’s the kind of salad that makes you feel good from the inside out, and the best part? It’s ridiculously easy to throw together. Whether you’re in a pinch for a weeknight dinner, need a go-to for a barbecue, or just craving something fresh and delicious, this salad has your back. Get ready to be amazed at how something so simple can be so incredibly tasty!

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 20 minutes. Perfect for those busy days!
Easy: No fancy techniques needed here. Just chop, whisk, and toss!
Giftable: Pack it up in a pretty jar for a thoughtful and healthy homemade gift.
Crowd-pleasing: The combination of sweet blueberries, crunchy broccoli, creamy avocado, and salty feta is a winner for just about everyone.

Ingredients

Let’s gather our goodies! This salad is all about fresh flavors and satisfying textures.

4 oz baby spinach: Our fresh, leafy green base. So light and lovely!
1/2 cup chopped raw broccoli: Don’t shy away from raw broccoli! It adds a fantastic crunch and a burst of goodness. I like to chop it into small, bite-sized florets.
1/2 avocado, diced: For that essential creamy, dreamy texture. It’s like little pillows of deliciousness in every bite.
1/4 cup fresh blueberries: These little gems are the stars! They add a pop of sweetness and a beautiful color.
1/4 cup crumbled feta cheese: A little salty tang to balance out the sweet blueberries.
2-4 tbsp dried cranberries: Another touch of chewy sweetness. Adjust to your preference!
2-4 tbsp roasted sunflower seeds (unsalted): For that delightful crunch and nutty flavor.
Black pepper, to taste: A little grind adds a nice kick.
For the Creamy Poppy Seed Dressing:
1/2 cup plain Greek yogurt: Our creamy, tangy base for the dressing.
1/4 cup buttermilk: Adds a lovely richness and helps thin the dressing perfectly.
1/4 cup mayonnaise: For that classic creamy dressing texture we all love.
1 garlic clove, minced: Just a hint of savory goodness.
1/2 tsp lemon juice or vinegar: A touch of acidity to brighten everything up.
1 tsp poppy seeds: These little seeds add a delightful texture and a subtle nutty flavor.
1/2 tsp dried parsley: For a hint of herbaceous freshness.
1/2 tsp dried dill: Dill and creamy dressings are a match made in heaven!
1/4 tsp onion powder: A subtle savory note.
1/4 tsp paprika: For a touch of color and mild flavor.
1/4 tsp garlic powder: Amping up that garlic goodness!
1/8 tsp sea salt: Just a pinch to enhance all the flavors.
1/8 tsp black pepper: A little more warmth.

How to Make It

Okay, ready to whip this up? It’s so easy, you’ll be doing it in your sleep!

Prep Your Bowl: Grab a nice, big mixing bowl. This is where all the magic happens! Add your 4 oz of baby spinach, 1/2 cup of chopped raw broccoli, 1/2 diced avocado, 1/4 cup of fresh blueberries, 1/4 cup of crumbled feta cheese, your dried cranberries, and your roasted sunflower seeds. Give it all a little season with some freshly ground black pepper. Just a pinch or two is perfect.
Whisk Up the Dressing: In a separate, smaller bowl, it’s time to make our super creamy dressing. Pour in 1/2 cup of plain Greek yogurt, 1/4 cup of buttermilk, and 1/4 cup of mayonnaise. Then, add your minced garlic clove, 1/2 teaspoon of lemon juice or vinegar, 1 teaspoon of poppy seeds, 1/2 teaspoon of dried parsley, 1/2 teaspoon of dried dill, 1/4 teaspoon each of onion powder, paprika, and garlic powder. Don’t forget that 1/8 teaspoon of sea salt and 1/8 teaspoon of black pepper. Whisk it all together until it’s smooth and beautifully combined. It smells amazing already!
Toss and Serve: Now for the grand finale! Pour that luscious dressing over all the goodies in your big bowl. Gently toss everything together until every single ingredient is coated in that creamy dressing. You want to be gentle so you don’t mash your avocado or blueberries too much. And there you have it – a gorgeous, vibrant salad ready to be devoured!

Substitutions & Additions

This recipe is fantastic as is, but it’s also wonderfully adaptable! Feel free to play around and make it your own.

Don’t have broccoli? Try finely chopped raw cauliflower or even some snap peas for a similar crunch.
No feta? Goat cheese would be a delightful, creamy alternative. Or even some shaved Parmesan for a sharper bite.
Craving nuts? Walnuts or pecans would be delicious additions instead of sunflower seeds.
Add some protein! Grilled chicken, shrimp, or chickpeas would make this salad a complete meal.
For a touch of sweetness: A few chopped apple pieces could be a yummy addition.
Want a lighter dressing? You can reduce the mayonnaise or even substitute it with more Greek yogurt.

Tips for Success

A few little tricks to make your salad absolutely perfect every time!

Broccoli Bite-Size: Make sure your broccoli florets are small enough to be eaten easily with a fork alongside the other ingredients. If you’re sensitive to raw broccoli, you can blanch it for about 30 seconds in boiling water, then immediately plunge it into ice water. This softens it slightly while keeping its vibrant green color and crunch.
Don’t Over-Toss: Be gentle when you’re tossing the salad, especially after adding the dressing. You want to coat everything without turning your beautiful ingredients into mush.
Dressing on the Side: If you’re making this ahead of time or packing it for lunch, it’s best to keep the dressing separate. This prevents the spinach from getting soggy.
Taste and Adjust: Always taste your dressing before adding it to the salad. Does it need a little more tang? A pinch more salt? You’re in charge!

How to Store It

Leftovers are a good thing, especially with this salad!

If you have any salad left (which is unlikely, but just in case!), store it in an airtight container in the refrigerator. For the best texture, it’s ideal to store the salad ingredients and dressing separately. If you’ve already tossed it, it’s best to eat it within 1-2 days, as the spinach will start to wilt. The dressing itself will last in the fridge for about a week.

FAQs

Can I make this salad ahead of time?
Yes, you can! It’s best to chop all your salad ingredients and prepare the dressing separately. Store them in airtight containers in the refrigerator and toss everything together right before serving to keep the spinach fresh and crisp.
Is this salad good for meal prep?
Absolutely! It’s a fantastic healthy lunch option. Portion out the salad ingredients into containers, add the dressing in a small separate container, and you’re good to go for a few days.
Can I use frozen blueberries?
While fresh blueberries are ideal for their pop and texture, you could use frozen blueberries in a pinch. Make sure they are fully thawed and patted dry before adding them to the salad to avoid making it watery.

Blueberry Broccoli Spinach Salad

This vibrant, surprisingly healthy, and ridiculously easy Blueberry Broccoli Spinach Salad is perfect for potlucks, weeknight dinners, or barbecues. It features a delightful combination of sweet blueberries, crunchy broccoli, creamy avocado, and salty feta, all tossed in a creamy poppy seed dressing.

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Prep Time 10

Servings 4 servings

Equipment

Mixing bowl large
Mixing bowl small
Whisk

Ingredients

Salad Ingredients

4 oz baby spinach fresh, leafy green base
0.5 cup raw broccoli chopped into small, bite-sized florets
0.5 avocado diced
0.25 cup fresh blueberries
0.25 cup crumbled feta cheese
2 tbsp dried cranberries adjust to your preference
2 tbsp roasted sunflower seeds unsalted, for crunch and nutty flavor
black pepper to taste, for a nice kick

Creamy Poppy Seed Dressing

0.5 cup plain Greek yogurt creamy, tangy base
0.25 cup buttermilk for richness and thinning the dressing
0.25 cup mayonnaise for classic creamy texture
1 garlic clove minced, for a hint of savory goodness
0.5 tsp lemon juice or vinegar for brightness
1 tsp poppy seeds for texture and subtle nutty flavor
0.5 tsp dried parsley for herbaceous freshness
0.5 tsp dried dill
0.25 tsp onion powder subtle savory note
0.25 tsp paprika for color and mild flavor
0.25 tsp garlic powder amping up garlic goodness
0.125 tsp sea salt to enhance flavors
0.125 tsp black pepper for warmth

Instructions

Prep Your Bowl: Grab a nice, big mixing bowl. Add your 4 oz of baby spinach, 1/2 cup of chopped raw broccoli, 1/2 diced avocado, 1/4 cup of fresh blueberries, 1/4 cup of crumbled feta cheese, your dried cranberries, and your roasted sunflower seeds. Give it all a little season with some freshly ground black pepper.
Whisk Up the Dressing: In a separate, smaller bowl, pour in 1/2 cup of plain Greek yogurt, 1/4 cup of buttermilk, and 1/4 cup of mayonnaise. Then, add your minced garlic clove, 1/2 teaspoon of lemon juice or vinegar, 1 teaspoon of poppy seeds, 1/2 teaspoon of dried parsley, 1/2 teaspoon of dried dill, 1/4 teaspoon each of onion powder, paprika, and garlic powder. Don't forget that 1/8 teaspoon of sea salt and 1/8 teaspoon of black pepper. Whisk it all together until it's smooth and beautifully combined.
Toss and Serve: Pour that luscious dressing over all the goodies in your big bowl. Gently toss everything together until every single ingredient is coated in that creamy dressing. Be gentle so you don't mash your avocado or blueberries too much.

Notes

This recipe is easily adaptable. Substitutions like cauliflower or snap peas for broccoli, goat cheese for feta, or walnuts/pecans for sunflower seeds are suggested. You can also add protein like grilled chicken or shrimp. For a lighter dressing, reduce mayonnaise or use more Greek yogurt.